Pan-seared Scallops and Gambas with Foie Gras
Sunday night's dinner : Scallops and Gambas seared in non-stick pan with olive oil and garlic and served with a sliver of Foie Gras entier mi-cuit from Labeyrie. Not to forget a touch of ground 5 peppercorns and sel de guérande.
Before adding the duck liver
A taste of what's to come for the Season's food orgies.
Sunday night's dinner : Scallops and Gambas seared in non-stick pan with olive oil and garlic and served with a sliver of Foie Gras entier mi-cuit from Labeyrie. Not to forget a touch of ground 5 peppercorns and sel de guérande.
Before adding the duck liver
A taste of what's to come for the Season's food orgies.
Aucun commentaire:
Enregistrer un commentaire